Rice Flummery

Take a pint of milk and boil it, sweeten it with some sugar, and add a quarter of an ounce of bitter almonds, blanched (see Almonds) and pounded, or a few drops of essence of almonds will do. Take about a couple of table-spoonfuls of ground rice and mix it with a little cold milk, and then thicken the boiling milk with it. (See No. 13.) Stir it till it begins to assume an elastic appearance, then pour it into a mould. Let it get cold; turn it out into a glass dish. Ornament it by sticking thin strips of almonds into it, and pour a custard or sweet sauce round the base.

This sweet can be flavoured in various ways. Instead of using almonds pounded, or essence of almonds, lemon-peel, or essence of vanilla, or cinnamon may be substituted. In ornamenting, strips of angelica can also be used.

Rice Soup

Take the remains of any boiled rice in which the grains do not stick together, and warm it up in some clear Stock No. 1 or No. 2. (See No. 10.) This is clear rice soup.

Boil some rice in some No. 3 Stock, remembering that a little rice will go a long way, and it does not do to have the soup too thick. This is an excellent economical nourishing soup, suitable for invalids and children.

A rich rice soup can be made by boiling some rice in some good No. 3 or No. 4 Stock, before any extract of meat is added, and rubbing half the rice through a wire sieve (No. 21) to thicken the soup. Add an equal quantity of boiling milk to the stock, and add three yolks of eggs to each quart of soup. Do not let the yolks boil, but beat them separately with a little hot soup in the tureen (previously warmed); add the remainder of the hot soup, and serve with fried bread. The eggs are not essential.

Rice Water

The water in which rice is boiled contains a considerable amount of nourishment, and, under certain circumstances, more than the rice itself. When rice is taken as a nourishing food, it is best to cook it so that it, when tender, soaks up the liquor in which it was boiled. To make rice-water, boil some rice in some water till the rice is thoroughly tender. Strain off the rice for a pudding. Sweeten the water with a little sugar, and flavour it with a few strips of lemon-peel. Let it get cold. This is a very nice, wholesome drink for children in hot weather, especially with a lump of ice in it.

Rice With Cheese

Boil some rice in some milk till it is tender and has soaked up the milk; then mix in some grated cheese, pepper and salt; put the mixture in a small pie-dish, or tin, shake some grated cheese over the top, and bake in the oven till the top is nicely browned. The mixture must be fairly moist before it is baked, or it will get dry. Many think it a considerable improvement to mix U in a good teaspoonful of made mustard before baking. Mustard should be served with it. This can be eaten instead of cheese. The remains of the rind of cheese can be used up for the grated cheese. Water can be used instead of milk.